Joy the Baker

Super Soft Pumpkin Chocolate Chip Cookies

April 24, 2008

Ok… with this recipe I’ve totally been busted. It’s late April and here I am with a pumpkin post. That can only mean one thing- I’ve had a can of pumpkin in my pantry since last Thanksgiving. Absurd! I know! That little pumpkin gem must have gotten pushed to the back of the line in the past few months. Well, it’s seen the light of day in these most delicious cookies.

These Pumpkin Chocolate Chip Cookies are a combination of cookie, cake and pancake and quick bread. They’re super soft, moist and cakey. They’re full of pumpkin and spice flavor, and the chocolate just sends them over the top.

I know I can’t be the only one with a lonely can of pumpkin in the pantry. These cookies are a simple and delicious was to celebrate that forgotten can! Throw some vanilla ice cream in, and life has suddenly improved. It’s as easy as that!

The basic recipe for Pumpkin Chocolate Chip Cookies allows for creativity. Instead of regular chocolate chips try mini chocolate chips, or butterscotch chips, or (better yet) both!

Pumpkin Chocolate Chip Cookies

adapted from Big Fat Cookies

Print this Recipe!

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

2 eggs

1 cup sugar

1/2 cup canola or corn oil

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup chocolate chips, or any chip you like

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.


122 Comments Add A Comment

  • I made these for my mom today – they are delicious! You aren’t kidding when you say super soft. The cookies are moist and chocolately and smell wonderful. Thanks for sharing the recipe!

  • ButterScotchie May 5, 2008 at 2:56 pm

    I make mine with butterscotch chips and craisins. ohmigosh they’re good!

  • Dear Joy, these cookies look so wonderful, that they’ve caused me a great cookie-craving! The second photo is simply amazing!

  • Haha, for what its worth, I still have a bag of cranberries in my freezer, so a happy belated Thanksgiving to you, too! ;-)

    These look like excellent cookies and I don’t think I’ve ever had anything like them. I’ll have to remember this when pumpkins come in season again…

  • Your cookies look great and super moist. YUM

    Sharona May

  • These cookies just so look like cocaine (not that I would know) but I have this feeling there’s an addictive quality to them

  • Yes! I have made a recipe very similar to these, except they had white chocolate chips and macadamia nuts. They were the best cookies – I still can’t stop thinking about them. You’ve inspired me to bake them again!

  • These are beautiful!! Who cares that it’s April – pumpkin is delicious any time of year — and besides, it’s autumn somewhere in the world! :)

  • OK so this might sound crazy, but try making the simple cookie recipe on the back of the Nestle chocolate chip bag, only substitute 1/2 cup pumpkin for the brown sugar. The cookies don’t come out pumpkin flavored, but have an incredible, cakey texture that is to die for. Just another suggestion for those of you with that extra can of pumpkin lying around!

  • These cookies sound fabulous! I LOVE pumpkin-flavored baked goods, so I might run out to the store and get a can of pumpkin puree to make these cookies. Thanks for sharing.

  • Pumpkin is my favorite. It’s a shame that it is thought of as seasonal.
    These will be pushed to the front of my *must make* list.
    Thanks Joy! I can always count on you to deliver a great recipe.

  • I agree, pumpkin is fab, even if it is only spring. These look amazing.

  • Those cookies look so good, I wish I had some now to go with the vanilla ice cream I just made! Don’t you love getting creative with goodies from the deep dark recesses of your cabinets? LOL!

  • I enjoy pumpkin – no matter what time of year it is!! And yes, I probably do have a lone can of pumpkin somewhere in my pantry!

  • Oh, I have a can of pumpkin in my pantry from Thanksgiving as well… I think I’ve found the perfect use for it!

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